Chocolate Pudding
  • Servings: 4
  • 1/3 cup sugar
  • ΒΌ cup cocoa powder (I like Ghirardelli Natural Unsweetened Cocoa Powder)
  • 3 tbsp cornstarch
  • 1/8 tsp salt
  • 2 cups milk (I usually use whole, but skim works just fine)
  • 1 tsp vanilla
  • Whipped cream (optional)
  • Maraschino cherries (optional)
  1. In a 2 quart microwave safe bowl, mix together the dry ingredients thoroughly, making sure that there are no lumps. Whisk in the milk, stirring to combine. Microwave for 3 minutes, uncovered. Remove from microwave, whisk, and microwave for 4 more minutes, pausing at each minute to whisk again. At the end of the time, it should be quite thickened. Stir in the vanilla and allow the pudding to cool to room temperature. Place a piece of plastic wrap directly on the top of the pudding to prevent a skin from forming and move the bowl to the refrigerator to chill for another hour or two before serving. Spoon into individual dishes and garnish with whipped cream, a cherry, or both as desired.